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Overview

The ultimate guide for cooking outrageously delicious, vegetable-packed meals every day of the week, from bestselling author of The Love & Lemons Cookbook.

Known for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green "rice" burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation.

This book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again!

Packed with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.

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Product Details

About the Author

Jeanine Donofrio is the author of The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking and Love & Lemons Meal Record & Market List. "Happiness itself is tossed into every bowl," The New York Times said of her first cookbook, while Bon Appétit hailed it as "the most beautiful cookbook we've ever seen." Jeanine has been featured in People, O:The Oprah Magazine, Self, Shape, Mind Body Green, Design*Sponge, Redbook, Food52, Refinery29, and many more. As author of the popular Love and Lemons blog, she partners with leading brands, including Whole Foods and KitchenAid. She and her husband, Jack, cook and photograph from their home in Chicago while their two Shiba pups help clean up the kale stems that fall on the kitchen floor.

Donofrio follows up The Love & Lemons Cookbook with this solid collection of “plant forward” recipes. Donofrio has a fresh, easy voice, but the focus is a touch fuzzy. “This is not a book about giving up meat,” she writes, but the contents contradict that claim: canned artichokes are dredged in a flax seed and almond milk mixture, then breaded with panko, hemp seeds, and paprika, before being baked to stand in for fish in tacos. Likewise, inch-thick slices of a whole head of cauliflower are passed off as “steaks.” Her takes on popular vegan fare include recipes for overnight oats, spiralized radish “noodles,” and chia parfaits with coconut oil and coconut milk, as well as a selection of six types of uncooked date balls made with carrot, granola, or cookie dough; there are also eight cocktails made with tea. Rounding out the volume are charts that list times and temperatures for roasting vegetables, as well as a multipage spread suggesting ways to use frequently discarded items such as carrot tops and corn cobs. With the book’s crisp, clear layout and thorough instructions, Donofrio’s inspirational vegetarian recipes will help home cooks expand their repertoires. (Apr.)

Publishers Weekly

For years, Love & Lemons has been my go-to guide for vegetable-packed inspiration in the kitchen. Love & Lemons Every Day, Jeanine's latest and most vibrant project yet, is the tangible incarnation of why her work is so popular and appealing. It's loaded with positive, practical, and passionate recipes that make cooking every day a true joy, as well as endless smart tips for healthier, happier eating!” —Gail Simmons, food expert, TV host, and author of Bringing it Home

“Love & Lemons Every Day is going to be a new staple on my bookshelf. First of all, the recipes are SO GOOD. They're vegetarian without sacrificing anything, and they're totally drool-worthy (Lasagna Soup—like, what!?) but don't require spending your whole night in the kitchen. Then there are the add-ins, sprinkled throughout the book like delectable little bonus morsels: how to use food scraps and freeze herbs, easy salad dressing formulas, and more. It’s a book that will inspire people to get excited about healthy food, but more important, a book that will actually enable them to cook it in their daily lives.”—Liz Moody, Food Director at mindbodygreen and author of Healthier Together

“Being a California girl, Jeanine’s approach to food speaks deep into my heart. Her new book is bright, fresh, and filled with everyday recipes that beautifully celebrate what is so special about cooking with what is in season.” —Tiffani Thiessen, actress and author of Pull Up a Chair

“When it comes to getting nonhipster Americans to turn toward plant-forward cooking, my money’s on Donofrio.” —The New York Times

"With Donofrio’s kind voice and approachably creative recipes, Love & Lemons Every Day would be a lovely gift for the new vegetarian in your life. These recipes truly are for “every day,” making the cookbook a worthy pick for those of us trying to add Meatless Wednesdays to our Meatless Mondays."—Modern Farmer

"A picture is worth a thousand words, and that is what this cookbook offers—a multitude of photographs of food that tempt the reader to create recipes from Love and Lemons Every Day."—New York Journal of Books

A successor to the previous "Love and Lemons" cookbook and a printed product of the blog by the same name by Donofrio, this design-forward book of "plant-forward" recipes brings style to the vegetarian cookbook genre. While chapters follow the usual classifications by meal—breakfast through dessert—and parts of meals, from side dishes to beverages, the design, layout, and illustrations will make this a well-used addition to the vegetarian bookshelf. Useful inclusions abound, such as charts for peak-of-season produce, preparing grains (e.g., how to freeze them) and legumes, and roasting and grilling vegetables. Illustrations are large and enticing. Since prepping produce has the downside of accumulated waste, there are recipes for often discarded parts, including carrot top chimichurri, beet green gremolata, and scrap stock. Most dishes are vegan; those with eggs, cheese, or mayonnaise merit inclusion. VERDICT In addition to their blog followers, cooks wanting fresh vegan and vegetarian recipes with a stylish, well-designed approach will want this book.—Jeanette McVeigh, formerly Univ. of the Sciences, Philadelphia

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